Stuffed Poblano Chiles with Avocado and Potatoes

Ingredients

• 6 poblano chiles
• 3 avocados
• 2 cups cider vinegar
• 1 cup skim milk
• 1 tablespoon olive oil
• 6 allspice berries
• 4 bay leaves
• + 12 more ingredients
• • 1 teaspoon dried Mexican oregano
  • 1 teaspoon whole black peppercorns
  • 8 cloves
  • ½ tablespoon whole black peppercorns
  • 18 garlic cloves
  • 3 tablespoons olive oil
  • 1 ½ cups water
  • 2 baking potatoes
  • Fine sea salt
  • 3 small cones piloncillo (Mexican raw sugar)
  • ¼ cup olive oil
  • 1 large yellow onion

1. Put the potatoes in a medium saucepan and add lightly salted water to cover. Bring to a boil over high heat. Reduce the heat to medium-low and cook until the potatoes are tender about 30 minutes. Drain and let stand until cool enough to handle. Peel the potatoes and place in a medium bowl. Mas...

View full recipe at Epicurious